Food
Ember leaping from a pepper roasting over a gas flame.
We love this red curry paste. Fortify it with fresh lemon grass! 🌶🌶🌶🥵
One of two Valencia oranges from the backyard tree 😋
Warmth and a marshmallow on the Carrizo Plain in 2010.
Sweet mandarins reflecting a whole lot of red showing just how ripe they are. Picked last Saturday to share at work. They were gone shortly after lunch.
Color Stages of Caramel
I use Alton Brown’s dark caramel recipe with some minor modifications to suit taste. First, the mixture always gets to 230°F a few minutes faster than expected and it takes 10 minutes instead of 6 or 7 to get to 300°F. Then, I heat to 340°F instead of 350°F because that’s too burnt for friends. I combine the broken up butter with the cream in a Pyrex measure cup so all of that goes in at once – making it less stressful with one less step. Finally, for a softer caramel, I pour it out at 245°F. YMMV 😁🍴
Just cracked open the homemade boozy eggnog that’s been aging since September 8 2019. It’s delightful, smooth, and not gloppy.
These Extra-crispy Parmesan-crusted roasted potatoes by J. Kenji López-Alt are pretty great.
Today’s sourdough with a side of Annie Cat stare.
Tonight’s homemade pizza 🍕
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